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Olive Oil Roast Cod with Red Pepper and Tomato Salsa

(for 4)
1 kg (2 lbs ) Cod Fillet cut into four pieces
Olive Oil for cooking

1 Red Pepper
I med Onion
4 Ripe Tomatoes
2 tablespoons Red Wine Vinegar
1 teaspoon Honey
teaspoon Cinnamon
Salt and pepper

First make the salsa.
Peel and chop the onion.
Cut the pepper open and discard the seeds and stem.
Chop the flesh.
Cook the onion and pepper together in a little olive oil until soft.
Blanch and peel the tomato and chop the flesh.
Add to the pepper and onion and cook until the tomato is soft.
Add the vinegar, cinnamon and honey, salt and pepper and bubble together for 3 mts.
Take off the heat and leave to cool.

Heat the oven to 200C, 400F, Gas 6

Check the cod for bones and remove any there with a pincers or tweezers.
Paint each olive oil and roast at the temperature for about 6 mts or until just cooked through.

Serve hot with the warm salsa on the side.



April 14, 2006 09:11 PM | 0 Comments
  Martin Dwyer
Consultant Chef